Butternut Squash Mac and Cheese

The Butternut Squash Mac and Cheese is then baked until it reaches golden brown perfection!

• Butternut squash

ingredients

• Olive oil

• Salt and pepper

• Unsalted butter

• Fresh sage

1.

In a medium bowl, add squash, olive oil, ¼ teaspoon salt, ¼ teaspoon black pepper and stir to combine. Place squash in an even layer on prepared baking sheet.

2.

Bake until tender, about 30 minutes. Set aside. Increase oven temperature to 450°F.

3.

In a 10-inch cast cast iron skillet, melt butter over medium heat. Add sage leaves and cook until crisp, about 1 minute. Remove sage, chop, and set aside.

4.

Add flour to skillet, whisking to combine. Cook for 1 minute, whisking constantly. Then add milk, nutmeg, remaining 1¾ teaspoon salt, and remaining ¼ teaspoon black pepper, whisking until smooth.

5.

Reduce heat to low. Add 1 cup Asiago cheese and Monterey Jack, stirring until melted. Add fried sage, fresh sage, cooked pasta, and roasted squash, stirring gently to combine.

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